It’s a bold and savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for enhancing pasta dishes.
Ingredients :
2 tablespoons olive oil
3 cloves garlic minced
½ teaspoon red pepper flakes
3 tablespoons capers drained
2 anchovy filets diced, more to taste
14 ounces canned whole tomatoes 1 can
14 ounces crushed tomatoes 1 can
¼ cup black olives coarsely chopped, additional for serving if desired
salt and black pepper to taste
shredded Parmesan cheese for garnish
Directions :
Heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and cook until the garlic is tender. Add the capers and anchovy and cook for 2 minutes more.
Remove the whole tomatoes from the can one by one and squeeze the tomatoes into the pan to break them up, discard the juices (or reserve to add to soup). Add the crushed tomatoes and olives and simmer uncovered for about 6 to 8 minutes or until thickened.
Taste and season with salt and black pepper.
Toss with cooked pasta and garnish with parmesan cheese if desired.
